Roasted Red Pepper Potato Soup (Print Version)

# Ingredients:

01 - 4 large red bell peppers.
02 - 1 medium yellow onion, diced (1 cup).
03 - 1 large russet potato, peeled and diced (1 1/2 cups).
04 - 3 cloves fresh garlic.
05 - 1 quart (4 cups) stock, chicken or vegetable.
06 - 1/4 cup heavy cream or milk.
07 - 3 tablespoons butter.
08 - Pinch of cayenne pepper.
09 - Salt and black pepper to taste.

# Instructions:

01 - Place peppers over open flame until skin blackens completely. Put in covered bowl for 5 minutes to steam, then peel and remove seeds.
02 - Melt butter in soup pot. Cook diced onions until they start to soften, about 3 minutes.
03 - Stir in diced potatoes and cook 2 minutes. Add garlic and chopped roasted peppers, cook another 2 minutes.
04 - Pour in stock and simmer until potatoes become tender, about 15 minutes.
05 - Carefully blend soup in batches until completely smooth. Start slow to avoid hot splashes.
06 - Return to clean pot, stir in cream, and season with cayenne, salt, and pepper.

# Notes:

01 - Can use broiler or gas stovetop for pepper roasting.
02 - Blend in small batches for safety.
03 - Adjust cream amount for desired richness.

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